please help me to start a thread with all of your wonderful flax recipies!! I just recently made bananna walnut muffins and OMG!!!!! so please post any flax recipe here! cookies,muffins (hoping for a blueberry one), pancakes, pizzas, breads, cereals anything! thanks!!!!

Thanks for starting this thread. I have a question about flax. Which does everyone prefer, the golden or the regular? Also, can they be used interchangeably in recipes? I have not yet tried the golden but my feeling is that it might make the finished product look a little more appetizing.

Beat eggs and other wet ingredients well. Add dry, mix to combine. Let the batter sit for about 5 mins. Spoon into 12 greased muffin tins, bake @ 350- for 12ish minutes... I overbake mine slightly... they are almost crunch when they first come out but then soften up a little bit - I eat these over a course of like 4-5 days so I dont like them to turn to total mush.

Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above.

Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes. (mine were done in 15)

(Can double the recipe, and get about 18-20 good size muffins, filling the muffin cups about 3/4 full. Can fill the muffin tins to the top and get about 9 larger muffins. These are really good and have lots of fiber. About 4 carbs per muffin but over 3 carbs fiber. Black walnuts, if you can get them, list 4 grams carbs but 2 grams fiber for the 4 oz....
Other flavorings to try: instead of maple flavor - use banana or pineapple. Unsweetened coconut also tastes great.

I make this in a 2 cup plastic, square, Tubberware container. You can experiment and use different shaped ones.

METHOD:
Melt butter in plastic container. Beat in egg. add dry ingredients. Mix throughly with a fork. Cover cup with glad wrap, cut a small slit in wrap. Microwave on high for about 1 minute 30 secs. Microwaves may vary. Check on it. Do not over cook.

This is not like the flaxseed muffins, this is a "bread". You could use it as a sandwich or just to go with a meal. Not bad (my fav is the muffins) but this is WAY better then any mix recipe I have ever tried. The texture is like a fluffy bread. Sort of like a white fluffy bread with a corn meal taste to it, if that helps. I have made french toast out of this, Sandwiches, Grilled Cheese Sandwiches etc... ENJOY!

I put the 2 tablespoons of the oatmeal in a bowl and add an excess amount of water. I then put it in the microwave until it boils and bubbles up (between 1 1/2 and 2 minutes)

Take it out of the microwave, put the pat of butter on it, 2 tablespoons of flaxseed, 2 tablespoons of Pecan meal and sweetner. Stir it up and it's ready to eat.

Just the 2 tablespoons of the Oatmeal really flavors the cereal. The Flaxseed is very filling and the pecan meal just compliments all the other flavors. Way less carbs then eating an entire bowl of Oatmeal, you still get that Oatmeal flavor and all the Wonderful benefits of flax.

I did not give measurements for the water. Some people like there cereal Thick, while others like it thinner. This is something you must experiment with yourself.

- preheat oven to 500°
- separate eggs; sprinkle cream of tartar over whites, set aside.
- blend yolks with melted butter, vinegar and 2 Tbsp water, add flaxmeal, bran caraway seeds, onion powder, salt and sweetener. Batter may be stiff .. add up to an extra Tbsp water if it seems dry.
- using squeaky clean beaters, beat egg whites until stiff peaks form.
- fold yolk-flax mixture into whites, taking care not to overmix or break down the fluffy whites
- using a spatula or wooden spoon, make 6 high mounds on a Pam-sprayed baking sheet (I used a "muffin top" pan). Place in center of oven and immediately reduce heat to 300°. Bake for 15 min.
- reduce heat to 250°, bake an additional 15 min or till golden
- cool on rack, store in airtight container
- These flatten somewhat after cooling, but they can still be sliced in half without crumbling if you use a sharp knife.

Mix in a (rather large) bowl with a cup of whole flaxseed. Add
water and mix well, until it becomes the consistency of a thick cookie
dough. Cover and let rest in the frig overnight. Spread onto leather sheets. Spread out smoothly. At this point, the mix isvery stiff and not really sticky at all. Put in dryer (around 120-130) -takes 8-16 hrs to dry, depending on room conditions. Dry until crisp, then break into cracker size pieces.

You can do these in the oven with the door propped open, if you do not have a food dehydrator

This one came from these boards but like a goofball, I forgot to write down the name of the original poster. I hear these are very good

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

- preheat oven to 500°
- separate eggs; sprinkle cream of tartar over whites, set aside.
- blend yolks with melted butter, vinegar and 2 Tbsp water, add flaxmeal, bran caraway seeds, onion powder, salt and sweetener. Batter may be stiff .. add up to an extra Tbsp water if it seems dry.
- using squeaky clean beaters, beat egg whites until stiff peaks form.
- fold yolk-flax mixture into whites, taking care not to overmix or break down the fluffy whites
- using a spatula or wooden spoon, make 6 high mounds on a Pam-sprayed baking sheet (I used a "muffin top" pan). Place in center of oven and immediately reduce heat to 300°. Bake for 15 min.
- reduce heat to 250°, bake an additional 15 min or till golden
- cool on rack, store in airtight container
- These flatten somewhat after cooling, but they can still be sliced in half without crumbling if you use a sharp knife.

Mix in a (rather large) bowl with a cup of whole flaxseed. Add
water and mix well, until it becomes the consistency of a thick cookie
dough. Cover and let rest in the frig overnight. Spread onto leather sheets. Spread out smoothly. At this point, the mix isvery stiff and not really sticky at all. Put in dryer (around 120-130) -takes 8-16 hrs to dry, depending on room conditions. Dry until crisp, then break into cracker size pieces.

You can do these in the oven with the door propped open, if you do not have a food dehydrator

This one came from these boards but like a goofball, I forgot to write down the name of the original poster. I hear these are very good

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

I made a version of the flax muffins using Gingerbread Davinci's and they were wonderful. I had 2 for breakfast every morning last week.

I went to our local Amish general store and they have bulk packages for the golden flax seeds for .79 a lb. Great price and I picked up 2 bags. I am going to make the coconut muffins this weekend. I cant wait to try the golden flax.

I just bought my first bag of Flax meal today. I found and made this recipe tonight, and I am in love! I was a little worried as I have never had anything made primarliy with Flax meal, therefore I didn't have any idea what it tasted like. I have seen many recipes on this site and others for low carb eating, and thought I should give it a try. I can easily see this as a good sandwhich "bread" or hamburger "bun".

INGREDIENTS:
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt ( I only used 1/2 tsp of salt)
1-2 T sweetening power from artificial sweetener ( I only used about 3/4 of a TBS as I don't like sweet breads.)
5 beaten eggs
1/2 C water
1/3 C oil
PREPARATION:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat. ( I used a cake pan lined and rounded up all edges with parchment paper, only spraying the pan to keep the paper in place.)

1. Mix dry ingredients well - a whisk works well.

2. Add wet to dry, and combine well.
Make sure there aren't obvious strings of egg white hanging out in the batter.

3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4. Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6. Cool and cut into whatever size slices you want. You don't need a sharp knife.

At 12 servings, each piece of bread has less than one gram of carbohydrate-.8 to be exact - plus 5 grams of fiber.

I make this in a 2 cup plastic, square, Tubberware container. You can experiment and use different shaped ones.

METHOD:
Melt butter in plastic container. Beat in egg. add dry ingredients. Mix throughly with a fork. Cover cup with glad wrap, cut a small slit in wrap. Microwave on high for about 1 minute 30 secs. Microwaves may vary. Check on it. Do not over cook.

This is not like the flaxseed muffins, this is a "bread". You could use it as a sandwich or just to go with a meal. Not bad (my fav is the muffins) but this is WAY better then any mix recipe I have ever tried. The texture is like a fluffy bread. Sort of like a white fluffy bread with a corn meal taste to it, if that helps. I have made french toast out of this, Sandwiches, Grilled Cheese Sandwiches etc... ENJOY!

This is amazing! I love this. I was wondering if one could possibly put a bit of sugar free syrup in these and make like a mock McGriddle? Looks the same. I made one today and sliced it and put an egg in the middle and thought wonder how this would taste with sausage, egg, cheese? Thank you so much. Have you ever made this with any spices to savory it up? Any ideas?

This is amazing! I love this. I was wondering if one could possibly put a bit of sugar free syrup in these and make like a mock McGriddle? Looks the same. I made one today and sliced it and put an egg in the middle and thought wonder how this would taste with sausage, egg, cheese? Thank you so much. Have you ever made this with any spices to savory it up? Any ideas?

Thanks.

I haven't done it with the sugar free syrup, the added liquid might change the texture. Experiment with it and see. I do make Egg McMuffins out of these all the time and this is also AWESOME to use as toast and dip in your egg yokes! Just make the bread, let it cool, put it in the toaster and you have toast!

Also, I have made Stuffing (or I guess you would call it "Dressing") out of this.
Cubed the bread up, added onions and celery (slightly cooked in butter) Added some seasonings and bake it in a casserole dish. Just don't put it in a Turkey or chicken or stuff it in anything. You want this to dry out and kinda crips up a little. If you "Stuff" it, it will turn to Mush inside the meat, but it is Awesome cooked on the side.

This bread is my Favorite. So easy.

Oh, I also use this to make hamburger buns (remember I said experiment with different shaped containers?) It makes a perfect bun that has a great texture.

I haven't done it with the sugar free syrup, the added liquid might change the texture. Experiment with it and see. I do make Egg McMuffins out of these all the time and this is also AWESOME to use as toast and dip in your egg yokes! Just make the bread, let it cool, put it in the toaster and you have toast!

Also, I have made Stuffing (or I guess you would call it "Dressing") out of this.
Cubed the bread up, added onions and celery (slightly cooked in butter) Added some seasonings and bake it in a casserole dish. Just don't put it in a Turkey or chicken or stuff it in anything. You want this to dry out and kinda crips up a little. If you "Stuff" it, it will turn to Mush inside the meat, but it is Awesome cooked on the side.

This bread is my Favorite. So easy.

Oh, I also use this to make hamburger buns (remember I said experiment with different shaped containers?) It makes a perfect bun that has a great texture.

Have you ever baked this in the oven? Does it have a different texture?

Have you ever baked this in the oven? Does it have a different texture?

I haven't....I would "think" the texture could change. It would dry out more? Like a corn bread, is what I would think would happen. If you would want to try it, double or triple the recipe and then bake in a smaller pan.

4. Put about 1 tbsp batter into each muffin cup. Flatten slightly with finger tips, as batter is thick. Place about a scant tablespoon of the streussal mix into each muffin cup, then top with the remaining batter, and finally the remaining streussal. Press the tops gently to adhere the streussal to the thick batter.

5. Bake about 20 minutes. Cool muffins in the pan for about 10-12 minutes, then gently remove and place on wire rack to cool completely.
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4. Put about 1 tbsp batter into each muffin cup. Flatten slightly with finger tips, as batter is thick. Place about a scant tablespoon of the streussal mix into each muffin cup, then top with the remaining batter, and finally the remaining streussal. Press the tops gently to adhere the streussal to the thick batter.

5. Bake about 20 minutes. Cool muffins in the pan for about 10-12 minutes, then gently remove and place on wire rack to cool completely.
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Regular muffin pan....sorry I don't have the carb counts as I just use low-carb ingredients and don't worry so much about the exact carb count. Maybe someone with the appropriate software can help out here.

I based the muffin batter on LindaSue's lemon poppy seed muffins, and she gets 2.5 net grams when using liquid splenda. I doubled her recipe, so I yield 12 muffins and added one tsp cinnamon. Then you'd have to figure what the streussal topping would be and add it to the 2.5 net carbs.

Here's LindaSue's lemon poppy seed recipe, which is mighty good also. I usually add lemon zest 'cause I love lemon!

I recently found this recipe at about.com and I can't get enough of these! The garlic powder gives them a nice flavor and they are great with a slice of cheese. Very simple to mix. I rolled the dough between parchment paper and scored them to make it easier to break apart. These are better them most of the low carb crackers I've bought. Each cracker is about 0.2 gms of carbs. In my oven it took about 20 minutes for them to get crisp.

2. Spoon onto sheet pan which is covered with a silicon mat or greased parchment paper.

3. Cover the mixture with a piece of parchment or waxed paper.

Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.

4. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

NOTES : I rolled these out with a rolling [in between 2 sheets of parchment paper. I then scored the crackers using a pizza wheel so they would break apart easily. I had to bake these for about 20 minutes to get them uniformly crisp.